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Rustic Dinner: Sausages, Apples & Onions

If this doesn't say comfort food and cool weather, I don't know what does.

This is a one pan dish made in a cast iron skillet.

Buy the best homemade sausages you can find, preferably from a butcher (I buy mine from Vacchiano Farms in NJ). Choose sweet sausages (I am so bossy), I like fennel in mine, but it's a personal choice.

A couple of fall farm stand apples, and a few onions and dinner is almost ready.

8 small links of sausage, or 4 links, cut in half2 small onions, peeled and cut in half, lengthwise2 apples, peeled, cored and quarteredsalt and pepperfresh sage leaves for garnish

You can adjust the amount of onions, sausage or apples for the amount of people you are feeding. No real rules here.

Start by heating a 12" cast iron skillet w/ olive oil and placing the onion halves, cut side down. Cook about 5 minutes on medium heat.I needed a splatter screen for this, the onions were spitting!

DO NOT DISTURB OR MOVE THE ONIONS THE ENTIRE TIME OF COOKING, OK?

Now add the sausage links and apple quarters to the skillet.Season with salt and pepper.

With tongs, move the sausage links until brown on all sides and reduce the heat a bit.When the apples start to brown, turn them over with the tongs, all the while NOT DISTURBING THE ONIONS! I know you're tempted.

After about 15 minutes, everything should be done.Garnish with fresh sage leaves and serve with crusty bread (which I also cooked in the skillet).

That looks good. I keep thinking of the Little House books where Almanzo says his favorite dish is "fried apples 'n' onions". I remember thinking it was gross as a kid, but now I think it's sorta brilliant.

Crazy night, home late, kids/Halloween parties/costumes, etc....came SO close to ordering take out. Scanned the fridge, remembered your recipe. Out of this world dinner that we all loved. 20 minutes from prep to sit down. My only regret - I finished the fresh sage a few days ago...I can see how it would have been perfect. Pizza wouldn't have arrived as quickly and wouldn't have been nearly as good. Will add this to my fall recipes.

est. 2008.
I am an antiques dealer & appraiser during the day.........a recipe writer, and cook by night. I use fresh, local, seasonal ingredients to create delicious meals.
I live 20 miles from NYC, and have access to some great markets & restaurants. Check out my weekly recipes. P.S. I AM NOT THE PITA CHIP LADY. :)